Lifestyle

Peachie's Secret Bouillabaisse Recipe

Peachie Thompson · May 21, 2021

Apart from talking about insurance, I also love to cook and bake various types of cuisines. If you don't know that by now, you will very soon. One of the best parts of food is that you could use it to trigger memories of when you visited a place or an experience you have associated with it. Just like a good book, you can go on adventures!

Earlier this week, I felt like channeling some French Provençal vibes, just because. So I made some Bouillabaise in my Bouillabaise pot (yes, that's a thing). I paired it with French baguette, croutons and Italian Caprese salad. My daughters kept saying how delicious it was and how they loved dipping their breads as well as croutons in the soup. My husband loved it so much, he had the little bit of leftovers for breakfast the next day.

When I posted some pictures of the Bouillabaisse in my cool Bouillabaisse pot on my personal page, I had several WOWS and people asking me for the recipe. So here it is, I hope you enjoy it and that it also helps you channel some French Provençal vibes just as it does to me and my family. It is actually surprisingly easy. The hard part is finding the freshest ingredients. I skipped the rouille (which is traditionally served with this French seafood soup) but if you're feeling feisty, go for it!

Ingredients:

  • ½ cup avocado oil
  • 1 cup onion, chopped
  • 1 cup leek, chopped
  • 1 fennel bulb, chopped
  • 6 cloves smashed garlic
  • 2 cups canned tomatoes (or 2 big fresh ones, chopped)
  • 10 cups water
  • Handful of fresh herbs sprigs: thyme, parsley, fennel fronds and basil
  • 1 strip of fresh orange peel (I use half of an entire orange)
  • ½ teaspoon saffron
  • 1 tablespoon sea salt
  • 1 lb. peeled shrimp (save the shells for the stock)
  • 1 lb. cod cut into large chunks
  • 1 lb. mussels, debearded
  • 1 lb. clams, scrubbed
  • 1 lb. mini scallops
  • Croutons and French bread, for serving
  • For the stock: fish heads, bones, trimming and shrimp shells (the day before, I bake a couple of whole Snapper so I could save the bones and heads for this purpose)

Instructions:

  1. Heat the oil in an 8 quart stockpot over medium heat; add the onion, leek, fennel and cook for 3 minutes.
  2. Stir in the garlic and cook for 1 minute.
  3. Add the tomatoes, water, herbs, orange peel, saffron, salt, fish bones, fish heads and shrimp shells.
  4. Bring to a simmer, then reduce heat to medium low.
  5. Cook for 30 minutes, then strain the broth into a Bouillabaise pot. Discard the solids.
  6. Bring to a boil in the Bouillabaise pot.
  7. Add the fish and shrimp. Cook for 2 minutes.
  8. Add the mussels and clams. Cook for 3 minutes.
  9. Turn off heat and stir in the mini scallops. Let sit for a couple of minutes.
  10. Add salt and freshly ground pepper as desired (I start by sprinkling some, tasting then adding as needed)

Serve with croutons and freshly baked French baguette.

This recipe was inspired by several French books and cookbooks that I read. Let me know at peachie@peachinsurance.net if you made this and how it magically transported you to Marseille! Click one of the icons below and share the recipe with your BFFs! Bon appetit.

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